Description
A flavorful hibachi chicken recipe prepared on a Blackstone grill, featuring marinated chicken and vibrant vegetables, perfect for summer cookouts.
Ingredients
- 1 lb boneless chicken breasts (cut into 1-inch pieces)
- 1 clove garlic (minced)
- 1 tsp minced ginger
- 1/4 cup teriyaki sauce
- 3 Tbsp soy sauce
- 1 Tbsp Worcestershire sauce
- 1/2 tsp black pepper
- 1 cup carrots (thinly sliced)
- 1 sweet onion (diced)
- 1 head broccoli (cut into florets)
- 2 zucchini (diced)
- 16 oz mushrooms (halved)
- 2 Tbsp garlic butter
- 3 Tbsp avocado oil (divided)
- 2 tsp sesame oil
- 2 Tbsp minced garlic
- 4 cups cooked Riceland Long Grain White Rice
- 4 eggs (beaten)
- 2 Tbsp butter (melted)
Instructions
- Marinate the chicken for at least 8 hours in a gallon ziplock bag with minced garlic, ginger, teriyaki sauce, soy sauce, and black pepper.
- Preheat the Blackstone grill over medium-high heat.
- Drizzle the grill with avocado and sesame oil once hot.
- Add minced garlic to the oil and cook for 1 minute until aromatic.
- Place the marinated chicken on the grill, sautéing and turning frequently until lightly browned, about 3-4 minutes per side.
- Pour in more avocado oil and add the carrots, sweet onion, broccoli, zucchini, and mushrooms. Stir occasionally for 7-10 minutes until softened.
- Add garlic butter, mix well, and move the vegetables to one side of the grill.
- Continue cooking the chicken until fully cooked, occasionally adding more garlic butter.
- Finish by topping the chicken with soy sauce and melted butter, stirring to coat everything.
- Plate the rice, vegetables, and teriyaki chicken. Serve immediately.
Notes
For best results, allow the chicken to rest for a few minutes after cooking. Always keep extra garlic butter on hand for flavor boosts.
